rojo salsa de canning (red salsa for canning)

Ingredients

• Servings: 24
• 10 pounds roma (plum) tomatoes
• 3 tablespoons pickling salt
• 2 (6 ounce) cans tomato paste
• 6 large onions, chopped
• 1 pound jalapeno peppers, chopped
• 3/4 pound green chile peppers, chopped
• 2 cups chopped fresh cilantro
• 20 cloves garlic, minced
• 24 (1 pint) canning jars with lids and rings
• 1 1/2 cups fresh lime juice, divided

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 6 hrs


• bring a large pot of water to a boil. working in batches, blanch tomatoes for one minute and immediately immerse tomatoes in ice water. slip tomatoes out of skins, discard skins, and chop tomatoes. transfer chopped tomatoes to a strainer set over a bowl and sprinkle with pickling salt. drain at room temperature, at least 4 hours.
• beat tomato paste with about 1 cup chopped tomatoes until mixture is smooth and free of lumps. stir remaining chopped tomatoes, tomato paste mixture, onions, jalapenos, green chile peppers, cilantro, and garlic together in a large pot; bring salsa mixture to a boil.
• sterilize the jars and lids in boiling water for at least 5 minutes.
• pour 1 teaspoon lime juice into each pint jar. pack hot salsa into jars, filling to within 1/4 inch of the top. run a knife or thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. bring the water to a rolling boil, cover the pot, and process for 20 minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.